Table 1. Combined effect of piperine and catechin on PhIP formation in chemical model systems containing glucose, creatinine, and phenylalanine heated at 180ºC for 1 hour

From

Investigating the Synergetic Effect of Various Natural Antioxidants to Inhibit 2-amino-1-methyl-6-phenylimidazo [4,5-b] Pyridine (PhIP) Formation in Model Systems

Zaher Al-bashabsheh, Faris Karim, J. Scott Smith

Journal of Food and Nutrition Research. 2020, 8(11), 682-686 doi:10.12691/jfnr-8-11-9